Wednesday, May 8, 2013

Grilled Chicken Kabobs


  • 1 lb skinless boneless chicken breast cut into 2" chunks
  • 2 medium Vidalia onions cut into 2" chunks
  • 2 medium green bell peppers cut into 2" pieces
  • 1 container of white or baby Bella mushrooms, whole
  • 1 package Campari tomatoes
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 T garlic powder, 1 crushed fresh garlic clove
  • 1/2 t red pepper flake
  • 1 t dill weed
  • 1 T oregano
  • salt and pepper to taste
  • 2 cups of cooked Carolina rice (1 c rice, 2 c chicken stock, 1 T olive oil, salt and pepper to taste and a pinch of saffron)

  1. In a large freezer storage bag, place the pieces of chicken with 1/4 cup olive oil, 1/8 cup lemon juice, 1/2 T garlic powder, 1/4 t red pepper flake, 1/2 t dill weed, and 1/2 T oregano and a liberal amount of salt and black pepper.
  2. Pierce the top and bottom of each tomato to allow the marinade to permeate.
  3. In a separate freezer storage bag, combine the remaining olive oil, lemon juice and spices with the cut vegetables. Gently massage the bags to evenly coat the contents and place in refrigerator for at least 2 hours (overnight will provide the best results).
  4. If you have a rice cooker, combine the rice ingredients and place on appropriate setting. Otherwise, bring ingredients to a boil in a medium sauce pan over medium high heat.  Stir, cover and reduce heat to low.  Cook for 20 minutes. Set Aside.
  5. Soak 12 wooden skewers in water for at least five minutes to prevent scorching on the grill/grill pan.
  6. Set your grill or grill pan to medium high. Separately skewer the chicken and vegetables on the skewers, grouping each vegetable separately (each vegetable requires different cooking times to reach perfection).
  7. Place the chicken skewers and the onion skewers on the grill, and rotate every 3 minutes.
  8. After three minutes, add the mushroom and pepper skewers.
  9. Continue to rotate every 3 minutes.
  10. During the last 3 minutes of cooking, place the tomato skewers on the grill.
  11. Spread the cooked rice on a large serving platter. Gently remove skewers and arrange the chicken and vegetables atop the rice. For a Mediterranean style, top with crumbled feta cheese and serve with flat bread.